Week 8 - Lecture 3 Flashcards
(88 cards)
IgM, IgG, IgA, IgD, and IgE are all known as ___ ___.
gamma globulins
___ is the first antibody formed in response to the acute phase of an infection. (1st time of activation of Herpes)
IgM
___ is the second antibody formed in response to reactivation of an infection. (2nd, 3rd, 4th time of activation of Herpes).
IgG
___ is known as the barrier antibody, and is found in breast milk, saliva, tears, and urine. (Helps protect against life-threatening diarrhea).
IgA
___ is the antibody of allergies, responsible for anaphylaxis. It drills a hole in the ___ cells.
IgE, mast
What do you need to make happy healthy RBC’s?
good genes
Bad genes and hemoglobinopathies l/t ___ ___ anemia.
sickle cell
Can’t determine Hgb disorder until infant is ___-___ months of age. This is when the “adult” Hgb is formed.
5-6
Too much ___ can cause clotting.
erythropoietin
___ causes a low metabolic rate. And decreased metabolism decreased the prod of ___.
Hypothyroidism, RBC’s
Low Hgb in adult, think ___ ___. Low Hgb in peds, think ___ ___.
GI bld, iron defic.
Children need iron from ___ for ___ growth.
food, vertical
Pregnant pt’s need extra ___ for baby to develop properly.
iron
Kids w/___ dis tend to be shorter in stature compared to other children their age.
celiac
You need a healthy ___ to absorb iron. ___ dis primarily involves the duodenum.
duodenum, Celiac
Pt’s w/gastric by-pass and duodenal exclusion sgy’s need to be on ___ supplement.
iron
You need ___ in the stomach in order to absorb iron.
acid
PPI’s (prilosec, nexium, protonix) suppress ___, which doesn’t allow for ___ absorption.
acid, iron
Consider log-term ___ suppression w/PPI’s as a cause of ___ defic.
acid, iron
Tests for iron excess/defic include: serum ___, total iron ___ ___, and serum ___.
ferritin, binding capacity, iron
Serum ferritin in male = ___-___
female = ___-___
20-250
10-120
Serum ferritin levels ___ in menopausal women.
increase
Need ___ for RBC prod. Stored in the liver for 5-7 yrs.
B12
Pork, eggs, dairy, fish, brewer’s yeast, and meat all have high levels of ___.
B12